Indonesian Chicken Noodle Soup

Indonesia Chicken Noodle Soup

Recipe only

This Indonesian chicken noodle soup is such comfort food, full of nutrients and the Indonesians would eat this for breakfast or as a light lunch. In Indonesian it is called 'soto ayam'. Street vendors have their own secret way of preparing this dish, a different broth, condiments, and flavors. I hope you enjoy this recipe for Indonesian chicken noodle soup (Soto Ayam).

INGREDIENTS

1 kg fresh organic chicken

7 brown shallots

2 lemongrass stalks, white past only, bruised

9 cm piece fresh ginger, peeled and sliced

7 fresh garlic cloves

3 tablespoons ground turmeric

3 tablespoons ground coriander

2 tablespoons vegetable oil

1 large tomato, chopped

2 fresh spring onions, chopped, separate white parts from green

Sea salt

Fresh ground pepper

1 cup coconut milk

170 g vermicelli noodles

To Serve

3 hard-boiled eggs, cut in half

100 g fresh bean sprouts

Deep-fried brown shallots

Fresh lime wedges

Sambal celek

METHOD

1. In a large cooking pot, place the chicken, half of the brown shallots, lemongrass, and ginger. Add 3 of the garlic cloves and add 3 litres of cool water to the pot. Bring to a simmer and cook for 45 minutes. Take for the heat and leave to cool for 20 minutes. Do not to the chicken out until cool. Now get rid of the scum that has formed on the top of the stock.

2. When cool, take the chicken out and put on a work surface. Drain the stock and discard the solids. Set the stock aside. Now shred the chicken into nice eatable strips and set aside.

3. Next, get a food processor and add the remaining brown shallots, ginger, and garlic, Also add the turmeric, coriander, and 1 tablespoon of vegetable oil. Process until a smooth paste forms.

4. In a large sauce pan over medium heat, cook the last lemongrass stalk and paste for about 5 minutes, stirring. Now add the chicken stock and bring to the boil. Now add the tomato and white part of the spring onion. Reduce the pan to a simmer and continue to cook for 20 minutes. Now add the chicken and coconut milk, simmer for 4 minutes more, season with salt and pepper.

5. Meanwhile, bring a pot of water to the boil and add the noodles for 2 minutes only, Quickly drain and rinse under cold running water. Drain again.

6. When ready to serve. Place the noodles in bowls, add the chicken soup, then bean sprouts, hard-boiled egg, fried onions, green spring onion. Serve with the lime wedges and sambal celek on the side.